Delicious soup for cold days – healthy, vegan and quickly done in one pot. Double the recipe and invite your friends over!

Preparation time: 20 minutes

What you need:

1 tablespoon olive oil

1 large yellow onion; halved and sliced

4 garlic cloves, minced

½ teaspoon salt, more to taste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon red pepper flakes, more if you like it spicy

½ cup (100g) orzo pasta (or any other small pasta)

2 (15oz/400g) cans chickpeas, drained; you can substitute with 3 cups/300g cooked chickpeas

4 cups (1liter) vegetable broth

2 handful baby spinach

Grated parmesan cheese (optional)

How to do it:

Heat oil in a large pot over medium heat, add the onion and garlic and cook, stirring frequently, until the onions soften, about 5 minutes.

Add the cumin, coriander, paprika, red pepper flakes and mix everything.

Add the orzo and roast it slightly with the spices and the onions/garlic mix for about 1-2 minutes

Add the veggie broth, increase heat to medium-high, and bring to a simmer. Cook for 8-10 minutes until the orzo is cooked.

Reduce the heat to low, add chickpeas and cook for another 5 minutes

Turn off the heat and stir in the spinach (it will wilt within 1 minute). Taste, and season with salt and pepper until you like it.

Serve soup in bowls, topped with parmesan cheese and baguette on the side.

Enjoy!